1 1/2 lb. patty pan squash, stems trimmed and halved
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
2 cloves garlic, minced
1 tsp. chopped fresh thyme leaves
Pinch crushed red pepper flakes
1 tbsp. freshly chopped parsley
1) Preheat oven to 425°. Toss squash with oil on a large rimmed baking sheet. Season with salt and pepper.
2) Roast until tender and golden, about 20 minutes. Add garlic and thyme to baking sheet with squash and toss to coat. Roast until garlic is golden and fragrant, about 5 minutes more.
3) Sprinkle a large pinch of red pepper flakes and parsley over squash and toss to coat.